Coconut Free Lattice-Top Peach Pie
Few things signal summer like a bubbling, golden-crusted peach pie cooling on the counter, and this one delivers that experience in the most satisfying way possible. The filling is made with fresh peaches tossed in sugar, cornstarch, lemon juice, cinnamon, and nutmeg — nothing artificial, nothing unnecessary, just fruit at its peak. Many store-bought or bakery pies sneak in coconut oil as a shortening substitute in the crust, so baking your own is the surest way to keep things safe without sacrificing any flakiness. Here, the crust is built entirely on cold unsalted butter and ice water, which gives you those gorgeous, shatter-crisp layers that hold up beautifully under the juicy filling. The woven lattice top isn't just pretty — it lets steam escape so the filling thickens properly and you get clean, glossy slices instead of a soupy mess. A two-stage bake (starting hot, then dropping the temperature) ensures the bottom crust cooks through while the top turns a deep, burnished gold. Let it cool the full two hours and you'll be rewarded with a pie that slices like a dream and tastes like the best version of summer on a plate.
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Learn more →Ingredients
8 servings
For the crust
- 2 ½ cups all-purpose flour
- 1 tbsp granulated sugar
- 1 tsp salt
- 1 cup (2 sticks) unsalted butter, cut into ½-inch cubes and chilled
- 6–8 tbsp ice water
For the filling
- 3 lbs fresh peaches (about 6–7 medium), peeled, pitted, and sliced ¼-inch thick
- ¾ cup granulated sugar
- 3 tbsp cornstarch
- 1 tbsp fresh lemon juice
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp salt
- 2 tbsp unsalted butter, cut into small pieces
For the egg wash
- 1 large egg
- 1 tbsp whole milk
- 1 tbsp coarse sugar, for sprinkling (optional)
Instructions
- 1
Make the crust: Whisk together the flour, 1 tbsp sugar, and 1 tsp salt in a large bowl. Add the chilled butter cubes and work them in with a pastry cutter (or pulse in a food processor) until the mixture resembles coarse crumbs with some pea-sized butter pieces still visible.
- 2
Drizzle in ice water 1 tbsp at a time, tossing with a fork after each addition, until the dough just holds together when you squeeze a small handful — it should not be wet or sticky. You will likely need 6–8 tbsp total. Divide the dough into two equal discs, wrap each in plastic wrap, and refrigerate for at least 1 hour.
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